Method

In a saucepan (or pressure cooker) saute onions with olive oil for 15-20 min or until soft, caramalised and brown. Remove from pan.
Add more oil to the pan, add the cubed beef and brown off until caramlised on the edges. Add the onion back to the pan along with the garlic, ginger and masala curry spices.
Saute for 1 minute or until spices become fragrant.
Add the tomato paste, lemon juice, vinegar, curry leaves, salt, pepper, diced tomates, potato and coconut milk.
Simmer covered for 1.5 – 2 hours or until meat is tender.
*Alternatively if you are using a pressure cooker – set the pressure setting on high and the timer for 35 minutes.
Enjoy with poppadoms or roti bread and rice.

Cooked this in the pressure cooker for 20 minutes, didn’t bother pre-doing the potatoes, just added them straight to the mix. Delicious and easy, I will probably add a little more chilli next time though.